Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel
Lei Zhou, Jian Zhang, José M. Lorenzo, Wangang Zhang
Topics & Concepts
SonicationMyofibrilZeta potentialChemistryChromatographyUltrasoundWater holding capacityUltrasonic sensorFood scienceMaterials scienceBiochemistryNanotechnologyNanoparticlePhysicsAcousticsMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition